153 Reviews of Kittencal's Onion Patties/Latkes

From: Sandi (From CA)

On Nov 22, 2005

UNREAL. Ok, I love onions, but I never would have thought they could be THIS good. This is the kind of recipe that could make me a vegetarian. A vegetarian who only eats onions. Who only eats THESE onions. Slight alterations based on the commandments of my tongue and what I had on hand: I used one large yellow onion and three scallions, just a pinch of cayenne and both the optional ingredients - garlic powder and pepper. I fried them at about 275-300 degrees for roughly 6 minutes on each side until dark brown (the way God intended!), flattening them a bit before flipping. This goes right into my "Encore" cookbook with much appreciation to you, KITTENCAL!

From: ~Bliss~

On Nov 30, 2005

Two complaints: Not enough of them; no one to clean my pan. These are delicious. I've been making another recipe, but this is a keeper. I'll double or triple the recipe next time, and have tons to freeze. I've eaten half the recipe today, and I'm busting, but can't stop they are so good.

From: Chef Dudo

On Aug 30, 2006

Definitely great! I tried them with zucchini too (on the same say, couldn't wait) cause I wanted to freeze some for later. Managed to freeze just a couple, all the other patties (onion as well as zucchini) magically disappeared.... For the zucchini I used two medium, grated them coarsely and squeezed out most of the liquid. Did try another method of baking them in order to avoid too much oil. Tried to be friendly towards my hips that seem to have, well, how shall I put it, been "expanding" since I joined Zaar (wonder why........)So-I tried the method of Chia, see her baked latkes, and baked them in the oven. Used parchment paper which I lightly oiled, baked at 425°F for 15 minutes, turned them over and baked another 10 minutes. Just perfect. These will be made many more times. Thanks for posting.

From: KeyWee

On Mar 20, 2006

Oh Yeah - these were terrible (that's what we say when we want to make sure no one else takes any)! I made these exactly as posted, but only fried half before the two of us ate dinner. Thank goodness, because we would have eaten the whole batch if I had made them all. So, after dinner, I fried the rest and froze them for another meal. We thought these would be extra-tasty with a little sour cream, but let's not even GO there! Thanks for a great keeper!!

From: Cookgirl

On Nov 20, 2006

These were delicious, Kittencal! I used a very small amount of oil to fry the patties; just enough so that they browned evenly. In my opinion, 1/2" of oil is excessive and would ruin the flavor. To make it easier to drop the batter, oil your measuring utensil then measure out the correct amount of batter. This way, the batter will slide right off and into the pan. All the optional ingredients were added. Lastly, I used Oregon's own sweet Hermiston onions. (I save my specialty onions for extra special recipes as this one is!) Thank you for sharing a truly delicious recipe! cg

From: TheWayneMan

On Jun 17, 2006

I just used PAM spray with no other oil in a non-stick pan. Worked out fine. Great flavor and was well received by my family. I do think it needs a sauce (beyond ketchep which wasn't bad) of some sort to add a finsihing elegant touch.

From: PaulaM-M

On Sep 11, 2007

I cannot believe I haven't reviewed this recipe yet! Let me start by saying that my family and I don't even like onions. For some strange reason, however, this recipe appealed to me and I just had to try it. Am I ever glad I did! We managed to scarf down each and every crisp, delicious patty - with the exception of the few I reluctantly shared with my MIL. I have brought these to several family functions just so I could sit back and revel in the raves and compliments. heheh Of course, I do humble myself just enough to let everyone know that it isn't MY recipe. I have found that by using my electric griddle, I am better able to control how much oil is absorbed by these patties - plus I am able to make much more at one time. This is especially helpful seeing as how they are otherwise gobbled up as soon as they are cool enough. Using the griddle, I am able to enjoy seeing a pile of them, if only for a moment. Thank you for posting this dangerously delicious recipe.

From: Katlinn

On May 18, 2007

Just wanted to add my two cents here. Absolutely wonderful! I've had a horrible week, the kids are in bed, and I was hungry but for what I wasn't sure. So I fried up some of these, and they ended up being my whole dinner. Just a note to those trying for the first time...small ones are better. For some reason, when I made a larger patty, it didn't come out the same. Other than that, wonderful! Thank you for the recipe.

From: AndreaVT96

On Jun 28, 2007

After so many high ratings, I'm not sure why this recipe didn't work for me. My husband and I love onions, and I was really hoping it would work. The taste was not an issue, they did have a good taste. I followed the directions exactly, however once all mixed, my mixture was not especially thick. It just slid off the spoon into the oil. And I followed the directions of only adding a bit of oil at a time, however they soaked up a tremendous amount of oil and even when drained on paper towels, they just never were crispy, just full of oil. If I could have found a way to get them to fry without so much oil and could make them crispy, then I would have rated these much higher.

From: Japanese Delight

On Feb 22, 2007

Excellant patties!! I used sweet mayan onions, and used less oil than called for...I just coated the bottom of the pan with the oil, and that seemed to be enough..added a bit more oil when I flipped it. When eaten with ketchup they tasted just like onion rings! I will make this again in the future....THANKS!